Roasted Carrots with Sherry Vinegar

The sweetness of the carrots and the glaze work so well with the vinegar in this recipe. As a side dish, you’re not going to get much easier. A bonus is that you can boil them in advance and finish in the oven when you’re ready to serve.

What you’ll need:

What to do:

1. Preheat your oven to 200 Degrees Celsius. 2. Bring a large pan of water to a boil. Add carrots and cook for about five minutes. 3. Drain in a colander and allow to steam, uncovered. 4. Toss carrots in olive oil, vinegar and glaze.5. Roast carrots for 30 minutes, shaking them often to prevent sticking/burning.